Description
This Tuscan Mac and Cheese recipe brings a flavorful twist to classic mac and cheese by incorporating sundried tomatoes, fresh spinach, and a blend of aromatic Italian herbs. The creamy cheese sauce made with cheddar, mozzarella, and Parmesan melts perfectly over al dente pasta shells, creating a rich, comforting dish perfect for family meals or gatherings.
Ingredients
Units
Scale
Sauce
- 2 cups milk (1% fat)
- 1 cup heavy cream
- 1 teaspoon Frank’s hot sauce (adds flavor, no spiciness)
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon parsley
- 1/4 teaspoon smoked paprika
- 1 pinch red pepper flakes
Mac and Cheese
- 1 lb medium pasta shells
- 2 tablespoons salted butter
- 1 tablespoon oil reserved from sundried tomatoes
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste (or 1 additional tbsp flour if needed)
- 10 oz sundried tomatoes, patted dry and diced
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 cups packed baby spinach (whole or roughly chopped)
Instructions
- Prep Work: Shred all cheeses from blocks for better melting and flavor. Combine milk, heavy cream, hot sauce, and all spices (oregano, basil, onion powder, garlic salt, mustard powder, parsley, smoked paprika, red pepper flakes) in a large measuring cup with a spout and set aside. Reserve 1 tablespoon of oil from sundried tomatoes. Pat sundried tomatoes dry and dice. Measure all ingredients before starting cooking.
- Prepare the Pasta: Bring a large pot of water to boil and generously salt it with about 1 tablespoon of Kosher salt. Add pasta shells and cook to al dente according to package instructions. Set a timer to prevent overcooking. Drain the pasta once done.
- Make the Cheese Sauce: In a large, high-walled skillet over medium heat, melt butter with reserved sundried tomato oil. Add minced garlic and sauté for about 2 minutes until fragrant. Stir in flour and tomato paste (or additional flour if preferred) and cook continuously for 1 to 2 minutes to form a roux.
- Add Liquid: Reduce heat to medium-low. Slowly pour in the milk and cream mixture in small splashes while stirring constantly to maintain a smooth sauce and prevent lumps. Continue stirring until the sauce thickens and comes to a gentle simmer.
- Incorporate Sundried Tomatoes and Cheese: Add the diced sundried tomatoes to the sauce, bring it gently to a bubble, then reduce heat to low. Gradually add shredded cheeses (cheddar, mozzarella, Parmesan) in small amounts, stirring well after each addition until fully melted and smooth.
- Wilt the Spinach: Add the baby spinach to the skillet and cover with a lid to allow it to wilt. The spinach will continue to soften further once the pasta is added, so don’t overcook it now.
- Combine Pasta and Sauce: Gradually add the drained pasta shells to the cheese sauce, mixing gently to combine and achieve your preferred sauce-to-pasta ratio. Allow the pasta to stand in the sauce for a few minutes so the flavors meld and the pasta absorbs some sauce.
Notes
- Shred cheeses from blocks for better melt and flavor rather than using pre-shredded cheese.
- Use medium pasta shells which hold the sauce well, but other tubular pasta shapes will also work.
- If tomato paste is not available or preferred, substitute with an additional tablespoon of flour for thickening.
- Reserve oil from sundried tomatoes to enhance flavor in the sauce.
- Monitor pasta cooking time carefully to avoid overcooking and maintain al dente texture.
- Frank’s hot sauce adds subtle tang without spiciness—optional to include based on preference.
- For a richer sauce, you can use whole milk instead of 1% milk.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
